Bacon and Potato Soup

Serves 8 | Prep time 15 minutes | Cooking time 60-70 minutes

Ingredients

• 8 strips bacon
• 2 teaspoons bacon drippings or olive oil
• 1 large onion, chopped
• 3 pounds potatoes, peeled, cut into ¼-inch slices
• 1 cup of water
• 2 (14 ½-ounce) cans chicken broth, Fat-free, lower-sodium
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 cups low-fat milk
• ¾ cup cheddar cheese, shredded, more for serving

For serving

• ½ cup light sour cream (optional)
• 4 teaspoons fresh chives, chopped (optional)

Directions

1. Fry the bacon strips in the Dutch oven until crispy over medium heat, about 4-5 minutes. Remove the bacon and place on a plate lined with paper towels.
2. Keep about 2 tablespoons of the bacon drippings (or oil) in the Dutch oven. Add olive oil if necessary. Warm the drippings over medium heat, and stir-fry the onions until tender. Remove from heat.
3. Place the potato slices in the Dutch oven. Stir in the water, broth, salt, and pepper and stir.
4. Cover and cook for 40-45 minutes over medium-low heat or until the potatoes are tender.
5. Mash potatoes with a potato masher or blender stick. Stir in milk and cheese. Stir to combine.
6. Let simmer over low heat for about 20-25 minutes or until heated through and smooth.
7. Serve with sour cream, sprinkled with bacon, chives, more cheese, if desired.

Nutrition (per serving)

Calories 259, Fat 6 g, carbs 38 g, Protein 13 g, Sodium 683 mg

 

 

Lemony Chicken in Garlic Butter Sauce

Serves 4 | Prep time 10 minutes | Cooking time 30 minutes

Ingredients

• ¼ cup butter
• 1½ pounds chicken breast
• Salt and pepper to taste
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• ¼ cup white wine
• 1 bunch thyme sprigs

Directions

1. Warm the butter in the Dutch oven over medium heat.
2. Season the chicken breast with salt and pepper to taste.
3. Cook for 8 minutes on each side.
4. Stir in the garlic, lemon zest juice, and thyme.
5. Pour in the wine and cook until it reduces almost to half and a creamy, lemony sauce forms. It will take around 7 minutes.
6. Serve the chicken pieces drizzled with the lemony sauce.

Nutrition (per serving)

Calories 316, Fat 15.8 g, carbs 2.5 g, Protein 36.5 g, sodium 170 mg

 

 

Braised Short Ribs

Serves 4 | Prep time 10 minutes | Cooking time 150 minutes

Ingredients

• 3 tablespoons vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 3 pounds bone-in beef short ribs
• Salt and pepper to taste
• 3 cups beef broth
• 4 sprigs rosemary

Directions

1. Warm the vegetable oil in the Dutch oven over medium heat.
2. Add the diced onion and cook for around 5 minutes until tender, stirring occasionally. Stir in the minced garlic and cook for 1 more minute. Season with salt and pepper.
3. Remove the onion and garlic to a plate.
4. Season the short ribs well with salt and pepper. Add them to the greasy Dutch oven and brown them for about 5 minutes on each side.
5. Return the onion and garlic to the Dutch oven with the meat.
6. Stir in the beef broth and bring to a boil. Cover and transfer the Dutch oven to a preheated oven at 350°F (180°C) and bake for 120–150 minutes. The ribs are ready when the meat can be easily pulled from the bone.
7. Let rest for 20 minutes before serving.

Nutrition (per serving)

Calories 1474, Fat 135.2 g, carbs 7.3 g, Protein 52.6 g, sodium 742 mg

 

 

Creamy Mushroom Pasta

Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients

• 2 tablespoons olive oil
• ¾ pound mixed mushrooms (shiitake, cremini, oyster, etc.), sliced
• 3 cloves garlic, minced
• ¾ cup heavy cream
• ¾ pound dry linguine pasta
• 1-quart chicken, mushroom, or vegetable broth
• Salt and pepper to taste
• Grated Parmesan cheese
• Fresh thyme leaves (optional)

Directions

1. Add the oil to the Dutch oven and heat it over medium-high heat.
2. Add the mushrooms and stir-cook for about 4 minutes until lightly browned.
3. Add the garlic, cream, pasta, and broth, and stir-cook for a few seconds.
4. Bring to a boil, and then reduce heat to low and simmer for about 12 minutes, stirring occasionally, until the pasta is cooked well and the mixture is thickened.
5. Season with salt and pepper.
6. Serve warm with thyme and grated Parmesan on top.

Nutrition (per serving)

Calories 607, Fat 26 g, carbs 71 g, Protein 20 g, sodium 1050 mg

 

 

Peach Cobbler

Serves 4 | Prep time 10 minutes | Cooking time 30 minutes

Ingredients

• 2 tablespoons butter
• 6 tablespoons butter, melted
• 6 peaches, stoned and cut in wedges
• 1 cup sugar (divided)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ cup whole milk
• Powdered sugar for dusting

Directions

1. Grease the Dutch oven well on every side with the two tablespoons of butter.
2. Arrange the peach slices in the Dutch oven and sprinkle with ¾ cup of the sugar.
3. To a bowl, add the flour, baking powder, melted butter, milk, and remaining sugar.
4. Mix until combined, and then use an ice cream scoop to deposit the batter on top of the peaches in the Dutch oven.
5. Bake at 350°F (180°C) for 30–35 minutes.
6. Let cool slightly, and then dust with powdered sugar when ready to serve.

Nutrition (per serving)

Calories 615, Fat 25 g, carbs 98 g, Protein 6.6 g, sodium 180 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Easy Dutch Oven Cookbook: 101 Everyday One-Pot Meal Recipes with 8 Ingredients or Less. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.